A Buck Fifty and You're Dead!

Some months back a friend and I were at dinner in a restaurant that has, in several instances, designated side dishes with its entrees. My friend found the idea quite charming, saying that it was like having mom in the kitchen making dinner for you. His comment, of course, also referenced so many other restaurants that require customers to pair each part of their meal as they see fit, while also paying for each component.
In my friend's case, his mom-like chicken entrée came ...

Register to view this article

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.

By clicking below, I acknowledge and agree to Penton's Terms of Service
and to Penton's use of my contact information to communicate with me about Penton's or its third-party
partners' products, services, events and research opportunities. Penton's use of the information I
provide will be consistent with Penton's Privacy Policy.

I acknowledge and agree to Penton's Terms of Service and to Penton's
use of my contact information to communicate with me about offerings by
Penton, its brands, affiliates and/or third-party partners, consistent
with Penton's Privacy Policy.*